Monday, May 15, 2017

Canning Jalapeno, Garlic and Dill Pickle Spears

My pickle boy is home and we are now out of spicy dill pickles!  It's a good thing it's cucumber season!  It's even better that Caleb is home to help me prepare our crop.  Spicy Dill Pickles are one of the first foods I ever canned almost twenty-five years ago and they remain  a staple in our pantry.  These are such a staple that I grow my own dill, jalapenos and garlic to have on hand!

Spicy Dill Pickles

3 lbs of 4" pickling cucumbers
6 cups water
2 cups white vinegar
1 large sprig of fresh dill per jar
1 cloves of garlic per jar
1 small jalapeno per jar
 1 1/2 tsp Ball Pickle Crisp Granules  

Wash and scrub the outside of the cucumbers, cutting the stems and blossom ends off.  In a large pot bring to boil water, vinegar and pickling salt stirring until salt is dissolved and boil for approx 3-5 minutes.

In each sterilized Ball Wide Mouth Quart Jars place 1 garlic clove, 1 large sprig of dill, and one small jalapeno. Next, pack each jar with cucumber spears. Fill each jar with the prepared vinegar liquid mixture leaving ½" space from the top of the jar. Wipe jars and rims clean and place sealing lid and tighten bands by hand.

Process the jars of cucumbers by placing them in a pot covering jars with water  and allow to boil for 15 minutes.

Let stand at room temperature for 3 weeks before serving.  Jars can be stored in a cool dry place for up to 1 year.  This recipe yields four quarts. 

We remember the fish we ate in Egypt at no cost—also the cucumbers, melons, leeks, onions and garlic.  Numbers 11:5

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